Hello, and welcome, Ron.
Glad the 220V Starter Kit made it to you safe and sound.
Make use of the practice bags that came in your Starter Kit (and are the same as the Extra-Small size in the Sampler her purchased as well) to get familiar with the sealer and what settings and “touch” you need to develop for a successful seal. You are looking for enough heat, pressure and time to meld the top and bottom layers of the relatively thin UMAi DrybagSteak material, but not to melt through. Tiny pinhole dots in the seal are the indication of melt through you may not realize has caused a leak until the bag is released from the meat surface the day AFTER you seal it up.
a) A good moist surface to the meat is your best friend.
b) A complete vacuum is essential for successful results.
c) You can press the sealed end against the inner wall of the fridge for the first couple of days to insure no air enters until the bond is formed.
As to your question of locally sourced fresh meat… well… tell us how it goes!